Parson Snows
Posted:
Fri Nov 12, 2004 11:36 amby Fatman
Parsons Snows
Thank you for contributing to this forum , your knowledge is interesting and sometimes amazing, who would of thought that some one in Thailand can offer such advice. Keep it coming!
Regards
Fatman
Posted:
Fri Nov 12, 2004 2:48 pmby deb
I'll go along with that!!
A little about Me
Posted:
Fri Nov 12, 2004 5:32 pmby Parson Snows
Scottish, catholic, I was born and bred in pubs (born in Harrow and grew up in Whitechapel, Brick Lane), my father was a cook and in my youth I was a butcher's mate (John Lewis/Waitrose).
At present I am a partner of a small sausage kitchen.
For the last 12 years I have been putting together a book on the history of sausages and their effect on diets, society etc. Needless to say that it's nowhere near complete, but what ever is? Any help would be appreciated with full credit being given. I'd just really like to get it out there.
I'm personally interested in old sausage recipes, preferably from published books- though individual/family recipes would also get a once over. I have numerous books from 1615 upwards with various sausage recipes and instructions included and would be more than willing to post some of these in return.
Now you know
Kind regards
Parson Snows
